Use your leftover corned beef and cabbage dinner to make these delicious calzones. They are super easy to pull together combining your leftovers with a tangy mustard sauce and store-bought pizza dough.
1/2lb cooked corned beefshredded and roughly chopped into bite-sized pieces
4-5ozcooked cabbageroughly chopped into bite-sized pieces
4-5ozcooked carrotsroughly chopped into bite-sized pieces
4-5ozcooked potatoesroughly chopped into bite-sized pieces
saltto taste
1lbpizza doughyour favorite recipe or store-bought
1egg
1tspcream, milk. or water
poppy seeds, sesame seeds, or everything bagel seasoning
Instructions
Preheat your oven to 450F.
Take your pizza dough out of the refrigerator. Separate it into ~4 oz pieces. Shape into a ball and then roll the balls lightly on the countertop to create a smooth, taut surface. Cover the dough balls and let rest while you gather the rest of the ingredients.
In a large frying pan or high-sided pan over medium-high heat sauté the onions in the olive oil for about 5 minutes. The onions will soften and become lightly golden brown.Add the mustard, vinegar, granulated garlic, and pepper. Stir to combine well.
Add the corned beef, carrots, potatoes, and cabbage to the pan. Stir to coat in the dressing.Taste and add salt if necessary.
To assemble, shape the dough into 7-8-inch rounds by rolling or stretching the dough. Place the dough round on the counter lightly dusted with flour. Fill with about 1 cup of filling placing the filling. Fold the dough over to create a half-moon shape. Crimp the edges of the dough to close the calzone.Repeat with all of the dough balls.
Brush each calzone with egg wash. Sprinkle with desired toppings.
Transfer to a baking sheet. Bake on the middle rack in your oven for 20-25 minutes until the calzones are golden brown. Rotate the baking sheet after 15-minutes of cooking.Cool for at least 10-minutes before eating (else you'll burn your tongue!)